TOP Reviews:
Wonderful Cream Cheese Cookies! My recipe is a little different however. If you want your dough to be perfect you MUST use real butter and make sure it is unsalted. I use Land O Lakes. I use 8oz. of cream cheese, not 3oz. 1 1/2 cup sugar, 1 cup of unsalted butter, 1 8oz cream cheese, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. I’ve never had problems getting these to roll out after chilling the appropriate amount of time. They bake easy and taste wonderful. I use royal icing to decorate. They make great gifts as long as I can get them out of the house before everyone in my family eats them!!
This recipe is definitely a keeper. Rather than roll and cut out the cookies I use a small scoop (or teaspoon), then flatten them slightly with a pecan or walnut half, then bake. I also have doubled the recipe, baked half the dough and formed the remaining dough into two cylinders, wrapped in plastic wrap and freeze. When slightly thawed, slice 1/4″ thick and bake.
I used the suggested changes of another user. I used 1 cup unsalted real butter, 8oz. of cream cheese, 1 1/2 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. Very easy to work with and tasted great!
GREAT recipe. Wonderful flavor, moist, perfect for decorating, easy to roll if you keep chilled. Must add a little more flour than the recipe calls for. I scoured through all of the recipes on this site for just the right cookie cutout. Given the multitude of mixed reviews, I was unsure, but liked the variation. I am extremely happy that I took the chance. These cookies were wonderful.
Really yummy cookie. I did increase the almond and vanilla extract to a tsp. each but I made no other changes. After chilling the dough overnight, we were ready to go. The dough just had to sit out for about 15 minutes to take the chill off and you really have to work fast because the dough warms quickly. I cut my cookies thicker because….we’ll, it’s a personal choice so I got much less than 72 cookies. No problem because this recipe is great! 375* for nine minutes was the perfect time for me. NOTE: If you wait a couple minutes after you take the cookies out of the oven and just let them cool on the cookie sheet, they’ll slide right off onto your spatula.
For anyone who really wants to enjoy these cookies you really have to use pure vanilla and almond extract. Philidelphia cream cheese and real unsalted sweat cream butter not margarine. Cut out your shapes a little thick. And make life easy on yourself by covering the cold dough with wax paper when you roll it out. If you would like them a little sweeter don’t hesitate to frost them. NOW ENJOY!!! MMMMMMMMMMMM
Ingredients
For the Cookies
1 1/2 cup sugar
1 cup of butter softened
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Ingredients
For the Cookies
1 1/2 cup sugar
1 cup of butter softened
8 oz cream cheese
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
3 1/4 cups flour
1 teaspoon baking powder
For the Frosting
1 cup powdered sugar
2 tablespoons milk
Additional
Sprinkles Decorative Sugar, Crushed Candy Canes
Instructions
For the cookies
Preheat oven to 375 degrees.
In a large bowl cream together the sugar, butter, cream cheese, egg and vanilla. Add salt, flour and baking powder and continue to mix until combined.
On a nonstick cookie sheet or silicone baking mats, add tablespoons of dough for each cookie. With the back of a spoon gently press down each cookie to slightly flatten.
Bake for 9-11 minutes.
Let cool before frosting.
For the frosting
Mix powdered sugar and milk together in bowl with a spoon.
Once cookies are cool, dip each one into the glaze. Add additional sprinkles or chopped up candy canes on top.
Recipe Notes
Makes 48 cookies.
NOTE: If you are using cookie cutters, you must chill this dough overnight before rolling it out and baking it.
From: allrecipes.com